Zucchini Rice with Fried Salmon Fillet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g lon rain rice
- 1 onion (s), finely diced
- 300 ml water
- 4 tablespoon oil
- 1 zucchini, green
- 2 salmon fillet (s) each 160 g
- 2 sprigs rosemary
- some salt and pepper
- some cayenne pepper
- 2 tablespoon olive oil
- 2 dashes lemon juice
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoons of oil in a saucepan and sauté the onion with the long grain rice. Pour in 300 ml of water, bring to the boil, season with salt and cook covered over a mild heat for 20-25 minutes. The rice should have absorbed all of the water.
- In the meantime, clean the zucchini and grate finely. 5 minutes before the rice is cooked, season the two salmon fillets with salt and pepper and fry them in a hot, coated pan with 2 tablespoons of oil and the sprigs of rosemary for 2 - 3 minutes on each side until light brown.
- Mix the zucchini with a little cayenne pepper into the hot rice. Arrange with the salmon fillet on plates and serve drizzled with 1 tablespoon of olive oil and 1 squirt of lemon juice.
- Note: Fried chicken breast goes well with fresh, juicy rice.
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